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Harvard Beets




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From "The All New Good Housekeeping Cookbook" (Hearst Books)



List of Ingredients




* 2 bunches beets with tops (2 pounds)
* 3 small red onions (1 pound), not peeled
* 2 Tablespoons extra-virgin olive oil
* 1/3 cup gf chicken broth
* 1/4 cup balsamic vinegar
* 1 teaspoon brown sugar
* 1 teaspoon fresh thyme
* 1/4 teaspoon salt
* 1/4 teaspoon coarsely ground black pepper
* 1 Tablespoon fresh parsley




Recipe



Preheat oven to 400 degrees F.

Trim all but 1 inch of stems from beets. Place beets and red onions in nonstick oven-safe 10-inch skillet (if skillet is not oven-safe, wrap handle with double layer of foil) or in 13 by 9-inch baking pan; drizzle with oil.

Roast, shaking skillet occasionally, until onions
have softened and beets are tender, about 1 hour 30 minutes.

Transfer vegetables to plate as they are done.

In same skillet, combine broth, balsamic vinegar, brown sugar, and thyme.

Heat to boiling over high heat.

Boil, stirring and scraping bottom of skillet, until vinegar mixture is dark brown and syrupy and has reduced to about 1/4 cup, 5 to 7 minutes.

Stir in salt and pepper.

Remove from heat.

When cool enough to handle, peel beets and onions.

Cut beets into 1/4-inch-wide matchstick strips and onions into thin rounds; place in bowl.

Pour vinegar mixture over vegetables and toss until coated.
Sprinkle with parsley.

Yield: 6 servings

Author's Notes: The best way to peel cooked beets is in a sink or bowl full or cold water. The skins will just rub off. You will still get purple hands (unless you use disposable gloves) but the mess is contained.